This easy corn soup is so rich and creamy that you won’t believe that there isn’t any cream in it. Made with only a little butter, onions, corn, water and one cup of milk, it is beyond delicious. The boys even proclaimed it as “the best soup they have ever eaten.” I fried up some chopped bacon for garnish along with a few snipped basil leaves. You could also use a little drop or creme fraiche or sour cream. Serve warm or room temperature. Enjoy! 
Corn Soup
Author: Liza Cannata
Serves: 4
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 6 ears corn
- 1 cup milk
- 1 teaspoon salt
- fresh ground pepper
- bacon pieces and basil for topping
Instructions
- Shuck and clean corn well.
- Cut the kernels off each ear and set aside.
- Heat the butter in a soup pot over medium heat.
- Add onion and saute until soft, about 5 minutes.
- Add corn kernels and enough water to just barely cover corn.
- Bring to a boil, reduce to a simmer and cook 15-20 minutes.
- Remove from heat and pour soup into a blender and run until smooth.
- Pour the blended soup into a strainer over a clean pot. Using a wooden spoon, push the soup through the strainer.
- Return strained soup to stove, add salt and pepper and 1 cup milk.
- Ladle into bowls and serve with bacon pieces and snipped fresh basil.
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